eggs (room temperature)
oz cream cheese (room temperature)
a pinch of salt
tablespoon fiberhusk (can be excluded)
teaspoon baking powder (can be excluded)
Separate the eggs, egg whites in one bowl and egg yolks in another. Whip the egg whites together with the salt until very stiff. You should be able to turn the bowl over without the egg whites moving. Mix the egg yolks and the cream cheese well. Add fiber husk and baking powder if you want (will make the oopsie more like bread). Very gently put the egg whites into the yolk mix – try to keep the air in the egg whites. Put 6 large or 8 smaller oopsies on a baking tray. Bake in the middle of the oven at 150° C (300° F) for about 25 minutes – until they turn golden. Can be eaten as bread or used as a hotdog- or hamburger bun. You can also put different kinds of seeds on them before baking them, for instance poppy-, sesame or sunflower seeds. One big oopsie can be used for a swiss roll. Add a generous layer of whipped cream and some berries.